1 stick butter, divided
⅓ cup olive oil
½ cup garlic, chopped
1-pound raw shrimp, peeled and deveined (any size works but I prefer 16/20)
¾ cup dry white wine
¾ cup seafood stock (or chicken stock)
½ cup flat leaf parsley, chopped
1-pound angel hair (capellini) pasta, cooked al dente
2 teaspoons salt
1 teaspoon fresh black pepper
Parmesan cheese for sprinkling
Combine 5 tablespoon of the butter and the olive oil in a large skillet over medium heat. Add the garlic and sauté, stirring frequently until soft and fragrant, about 2 minutes. Do not let garlic brown.
Add the shrimp and cook until pink and just cooked through, about 2-3 minutes depending on the size of the shrimp. Remove the shrimp from the pan and tent with foil to keep warm.
Add the wine and stock and turn heat to medium high. Let the sauce boil for 3-4 minutes until reduced by half. Turn off the heat and whisk in the remaining 3 tablespoon of butter to create a glossy sauce. Add the parsley and put the shrimp back in the pan.
Add the drained pasta, hot out of the pot, to the skillet along with salt and pepper and toss until all of the pasta is thoroughly coated in garlic sauce yumminess! Serve hot, garnished with more parsley and parmesan cheese.